roasted carrot and brown rice soup

roasted carrot and brown rice soup

i pride myself on knowing some things about life – mainly, that is, how to live it well with a focus on the small things – yet whenever i’m in another part of this world, i realise how little i actually know of the world. yet, that might make me acutely more aware of the things around me.

we spent the day yesterday in milan with a bunch of girls for shopping and eating. and it was marvellous to, yet again, soak up the magic that is italianità. the sexy hand gestures, the really stylish and carefully put together ensembles that they sport, on a normal saturday, when out and about. the masses of people drinking espresso macchiato outside on one or another place. the beautiful buildings. the singsongy language, the loud and often heated discussions that you get to overhear. it’s a world so close to ours – yet entirely different.

i love to discover new things in new places. and yesterday, it was the discovery that the italians do in fact love their food, and do in fact go to certain length to get it. that, in fact, it’s not a clichée. we were trying to get the best panzerotti in town – naturally, from luini, close to the piazza del duomo. you wouldn’t believe me the size of the queues there…! 2 queues, actually, each a hundred meters long! people were queuing there, sporting the latest fashion, sexy sunglasses and waiting for an hour, in all happiness, to get the best little treat there is. it taught me that good things are worth the wait. and that sometimes, even the wait can be pleasant and fun. we shouldn’t always live in the future moments, we should enjoy the now, and not stress about it to be over. we should just queue for good food more often, and seize the moment, and wallow in the anticipation of the first bite, while making conversation to fellow panzarotti lovers.

pictures of the scene coming soon!

ps: this soup has become one of my favorite fast meals. it might not look that refined, but it’s actually just incredibly zesty, tangy, brothy and marvellous.

cook the brown rice according to directions (adding a pinch of salt). slice the carrots diagonally, coat with olive oil and cumin. season with maldon sea salt. roast in the oven (220 c / 420 f) for about 25 to 30 minutes, until golden brown and tender (i.e. crispy outside). set aside. in the meantime, make the broth: heat the gee, then sweat the garlic, ginger and turmeric for a minute. add the broth, cook for a minute. season with harissa. shortly before serving, add the lemon juice. put the carrots and some brown rice in a bowl, ladle in the broth and garnish with parlsey. sprinkle with paprika flakes. serve with some additional lemon and harissa on the side.